Japanese Chicken and Egg Rice Bowl
Ingredients
- 200g chicken breast cubes
- 1/2 onion julienned
Sauce
- 1 tablespoon dashi dissolved in 1/2 cup hot water (or use chicken/vegetable broth)
- 3 tablespoons soy sauce
- 3 tablespoons mirin or substitute with 1 tablespoon white vinegar and 2 tablespoons white wine
- 1 tablespoon sugar
Eggs
- 2 eggs per serving
Preparation
In a pot or skillet, place the onion with the sauce already mixed.
On low heat, add the chicken cubes and cook for at least 20 minutes until the chicken is cooked.
When almost ready, add the lightly beaten eggs and let them cook to your liking.
Serve with white rice and green onions, and sesame seeds if available.
